A comforting and creamy potato soup loaded with delicious toppings.
Combine the chicken broth, potatoes, carrots, onion, and bacon in the crockpot.
Cut the vegetables into uniform pieces for even cooking.
Cook the mixture on low heat for 8 hours until the vegetables are tender.
Stir occasionally if possible to prevent sticking.
Mash the potatoes lightly to achieve a chunky texture.
For a smoother soup, use an immersion blender.
Stir in the cheddar cheese and cream, mixing until well combined.
Add the cheese gradually to avoid clumping.
Cook for an additional 30 minutes to meld the flavors.
Taste and adjust seasoning as needed.
Serve the soup hot, garnished with green onions and sour cream.
Serve with crusty bread for a complete meal.
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